CA-Raisin-Walnut-Pretzel-350x350

California Raisin Walnut Pretzel

Submitted by: Gary Gottenbusch – Servatii Pastry Shop, Cincinnatti, OH

Inspiration: The pretzel is the oldest snack food in history. The first record is from 510 A.D. by the Romans. If California Golden Raisins were available I'm sure they would have used them.

FORMULA

Pre-Ferment American oz/lb Metric g Yield % Bakers %
Water 1 lb 454 50 100
Whole White Wheat Flour 1 lb 454 32.9 65.7
Fresh Yeast 1.5 oz 41 17.1 34.3
Total 2 lbs, 1.5 oz 949 17.6 42
Final Dough
Whole White Wheat Flour 4 lbs 1816 33.6 80
Sponge 2 lbs, 1.5 oz 949 17.6 42
Water 1 lb, 12 oz 794.5 14.7 35
Salted Butter 6.5 oz 177 3.3 8
Sugar Granulated 1.5 oz 41 0.8 2
Sea Salt 1.5 oz 41 0.8 2
California Raisins 1 lb, 4 oz 568 10.5 25
California Golden Raisins 1 lb, 4 oz 568 10.5 25
Small Walnut Pieces 1 lb 454 8.4 20
Total 11 lbs, 14.5 oz 4459.5 100 239

PROCEDURE

Pre-Ferment
Mixing time 3 minutes on 2nd gear
Dough temp 82°F
Fermentation Time & Temp 1 hour, 85°F
Final dough
Mixing Time & Speed 2 minutes in 1st gear, 12 minutes in 3rd gear, after adding fruit and nuts mix for 30 seconds in 2nd gear.
Dough Temp 82°F
Fermentation Time
Fermentation Temp
Folding If Needed
Dividing Weight ​6 ounces
Resting time 5 minutes
Make up Roll out strip 2 feet with tapered ends and twist into pretzel.
Proofing time 1 hour. Dip in caustic soda solution, top with sugar.
Proofing temp 90°F
Proofing humidity 90%
Type of oven Any
Baking temperature 350°F
Baking time 18 minutes
Steam if needed None
Finished product weight 5.5 ounces

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